Prep 15 mins
Cook 20 mins
Although this recipe sounds like another one named similarly, it has different proportions so be aware they are different.This recipe is for a unique appetizer with a southwest kick. Fun to make and fun to eat. Very simple ingredients but delicious. These were eaten so fast and everyone wanted the recipe guest and family alike. The rice gives it unique texture. I use cheddar pepper jack so you can too if you have trouble finding just pepper jack. Further, I used Japanese sticky rice (not Uncle Bens or the the like) and Tostitos salsa but you can sub in your favorites. The sticky rice really binds it. Picture coming. Enjoy! ChefDLH
- 1 1⁄2 cups white rice (cooked) or 1 1⁄2 cups brown rice (cooked)
- 1 cup shredded monterey jack pepper cheese
- 1 beaten egg
- 1⁄3 cup salsa (Tostitos is great)
- 1⁄4 cup sour cream
- salt and pepper
- 1⁄3 cup crumbled tortilla chips
- cilantro leaf
- Preheat oven to 350 Degrees.
- Stir together 1½ cups cooked white or brown rice, 1 cup shredded pepper Jack cheese, 1 beaten egg, 1/3 cup salsa, 1/4 cup sour cream and salt and pepper to taste.
- Spray 24 mini muffin pan or mini bar pan with nonstick cooking spray and press equal amounts of rice mixture into each cup.
- Top with 1/3 cup crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned.
- Top with salsa, sour cream and cilantro leaves.